After centuries of neglect, the ethics of food are back with a vengeance. Justice for food workers and small farmers has joined the rising tide of concern over the impact of industrial agriculture on food animals and the broader environment, all while a global epidemic of obesity-related diseases threatens to overwhelm modern health systems. An emerging worldwide social movement has turned to local and organic foods, and struggles to exploit widespread concern over the next wave of genetic engineering or nanotechnologies applied to food.
Paul B. Thompson’s book applies the rigor of philosophy to key topics in the first comprehensive study explore interconnections hidden deep within this welter of issues. Bringing to bear more than thirty years of experience working closely with farmers, agricultural researchers and food system activists, he explores the eclipse of food ethics during the rise of nutritional science, and examines the reasons for its sudden re-emergence in the era of diet-based disease. Thompson discusses social injustice in the food systems of developed economies and shows how we have missed the key insights for understanding food ethics in the developing world. His discussions of animal production and the environmental impact of agriculture break new ground where most philosophers would least expect it.
By emphasizing the integration of these issues, Thompson not only brings a comprehensive philosophical approach to moral issues in the production, processing, distribution, and consumption of food – he introduces a fresh way to think about practical ethics that will have implications in other areas of applied philosophy.
Readership : Suitable for philosophers with an interest in food ethics; professionals in the food industry (farmers, engineers, scientists, anyone in food services, restaurants, and hospitality); general readers with an interest in the philosophical perspective on contemporary issues related to food and trends in food; readers interested in the obesity epidemic, eating locally, and genetic modification of food crops; students of food ethics, food justice, applied ethics more broadly (both undergraduate and graduate) who need an introduction to food ethics to bring them up to speed on the issues in a concise book.
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